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Peel

@peel.space

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Current menu drop (missing a couple things- still tweaking our masala chai and no usucha bc i wanted the pretty cups that were on back order but everything else is availlll 🧞) taken in Pittsburgh, Pennsylvania by @peel.space

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8 months ago

We’re so so excited to announce 𝑳𝒂𝒖𝒓𝒊𝒆 𝑻𝒓𝒐𝒌 𝒙 𝑷𝒆𝒆𝒍: a kinetic menu collaboration for play, translocal encounters, and rituals.

Join us for an Open Session, Sat 9/19 12-5pm for a first taste of the upcoming menu 𖡼.𖤣𖥧𖡼.𖤣𖥧

Laurie (@laurietrokstudios) is a multidisciplinary artist whose work leans into our experience of the ephemeral and the ways time is made visible by entropy. Food is central to this practice and Laurie has sought to create menus that investigate our relationship to time.

Often sourcing directly from their own garden, Laurie and Peel’s practices are both particularly attuned to time and place-specificity. The collaboration approaches temporalities and inheritances as sites where play, locality and collaboration can generate speculative rituals for tasting, relating and gathering.

Saturday’s Open Session can be considered an open afternoon for resting, making, gathering, as well as tasting the upcoming menu at Peel.

Tickets are available via link in bio, and will include full access to the space from 12-5pm, with unlimited menu offering available throughout the session (see tix details for sneaky first peek of menu, official post on main soon <3). Once the reservation is made, there are no additional charges for the afternoon. taken in Pittsburgh, Pennsylvania by @peel.space

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a month ago

new herbal tea- got a new batch of ink roses, Dec 2025 harvest, Anhui

available for next couple weeks til out by @peel.space

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7 days ago

leaves are changing in the panna cotta for @peel.space -

pineapple sage leaf panna cotta with
mango mint coulis

I miss the hummingbirds so much already. I spent so much time watching them this year in the garden and this one bloomed so late they didn’t have the chance to see these red tongues laughing and waving around out there so I made this thinking of them 🥭🌀🍍🌺 by @peel.space

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9 days ago

Incoming menu change for this week- sweet corn is doneeee for the year and is giving way to some bright nasturtium blooms in Laurie’s garden-

𝑵𝙖𝒔𝙩𝒖𝙧𝒕𝙞𝒖𝙢 𝙖𝒏𝙙 𝙨𝒕𝙧𝒂𝙬𝒃𝙚𝒓𝙧𝒚 𝒎𝙖𝒓𝙞𝒕𝙤𝒛𝙯𝒊
milk brioche, nasturtium flower and strawberry infused chantilly cream, dehydrated nasturtium leaf

*And per some of yalls feedback also a new milk brioche recipe that holds moisture better/less dry to go with the chantilly <3 taken in Pittsburgh, Pennsylvania by @peel.space

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15 days ago

Official a la carte menu for Laurie Trok x Peel

All items available daily starting this week 🫧 🪁 taken in Pittsburgh, Pennsylvania by @peel.space

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21 days ago

Saturday 9/19 Open Session info and menu **with hours changed (now 12-7pm) 🌀🌀🌀

Tixs in bio, tbd on if walk-ins are available!

Peel will still be open to 11pm, menu items all available for regular ordering after 7pm and for the coming weeks, til the seasons change taken in Pittsburgh, Pennsylvania by @peel.space

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a month ago

closing this week for some transitions and updates, we’ll be back Wed 9/16 🌀 by @peel.space

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a month ago

Shoumei was so pretty in morning light today ❀ by @peel.space

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a month ago

Look not one not two but three tea tats from last week !!

Had so much fun hosting @orchi.dhead @cerulean__blue__hue @zoyakeko @soodles_tattoo <3 <3 by @peel.space

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3 months ago

Been thinking about dark teas (熟普洱 Shu Pu’er and 六堡 Liubao on the menu)-

Both teas go through microbial fermentation through wet piling, but Shu Pu’er once and Liubao on repeat, + an additional 12 years of aging in bamboo (so current batch is circa 2014).

Both very strong, almost umami flavors, very woody very very earthy, with Shu leaning warmer and fuller and Liubao cooler and lighter.
_______
Thinking abt them and Liubao in particular bc of its reputation for combatting summer heat but also bc of an upcoming trip to Malaysia- Liubao was the drink of choice that got carried by Canton/Hakka workers that migrated from S China (post 1st and 2nd Opium Wars) for mining and plantation work in British Malaya and gained root as the Chinese diaspora spread.

It at one pt gained the model of production in China (Guangxi) -> export -> aging in Malaysia. Current Liubao on our menu is aged in locally Guangxi but thinking it’d be so slay to haul some Malaysian aged Liubaos back in August… by @peel.space

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3 months ago

Earlier this month, CUE and @peel.space co-hosted d̶i̶r̶t̶ 𝘦𝘢𝘳𝘵𝘩, a new dinner work by @tsohilbhatia in Pittsburgh. Presenting an iteration of the artist’s series “Fruits of passing (remains from home)” and a menu of 10 courses that drew from histories of accident, spoilage, and contamination, the work acted as an ephemeral set of relations to land across geographies and over time.

Each course incorporated ingredients that we have learned to distrust, with the menu becoming a site for speculation on the practices that have shaped what we consider to be either palatable or objectionable. Through vocabularies of refusal and relation, the work reconsidered our prevailing conceptions of value and sustenance.

Music by @formosa.exe 🎶

Menu screenprinted by @drinkyourink 〰️

Photos by @clarine.lee (+ a few selects from event attendees) 🤍

——

Many thanks to Carnegie Mellon School of Art, Brian Wongchaowart, Chris and Dawn Fleischner, and JADED (@jadedpgh) for their essential support to make the work possible, as well as @goodlandercocktails and @twofraysbrewery for providing drinks.

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d̶i̶r̶t̶ 𝘦𝘢𝘳𝘵𝘩
Tsohil Bhatia
Saturday, May 2nd, 8-11 pm
Peel | 5806 Forbes Ave, Pittsburgh, PA by @peel.space

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5 months ago